油炸薯条防软抗菌包装材料与技术研究

针对油炸薯条在贮藏过程中易吸收包装内外部环境的水分导致 变软、变质的现象，利用山梨酸钾（PS）、脱氢乙酸钠（SD）对聚乙烯醇（PVA）进行改性，再将改性聚乙烯醇涂布到无纺布表面得到内包装材料，并以KPET/PA/NTPE复合膜、PVDC/PE复合膜为外包装材料，对薯条进行密封包装；其后，对贮藏过程中油炸薯条的硬度、菌落总数、失重及感官评定等进行测定，从而得到最佳的包装参数。结果表明：以KPET/PA/NTPE复合膜为外包装，SD添加质量分数为3%的改性无纺布为内包装，薯条的保鲜效果最好。

Study on Anti-Soft and Antibacterial Packaging Materials for French Fries

In view of the phenomenon of softening and deterioration of French fries caused by the likely absorbance of water inside and outside the package during the storage process, the polyvinyl alcohol(PVA) was modified with potassium sorbate(PS) and sodium dehydroacetate(SD). The modified PVA was applied to the surface of the non-woven fabric to obtain the inner packaging material. The KPET/PA/NTPE composite film and the PVDC/PE composite film were used as the outer packaging materials, and French fries were sealed and packaged. The performance indexes of French fries in the storage process, such as hardness, total number of colonies, weightlessness and sensory evaluation were tested and analyzed to obtain the optimal packaging parameters. The results showed that the best fresh-keeping effect of French fries was using (3%) sodium dehydroacetate-polyvinyl alcohol modified non-woven fabric (3%SD-PVA/NWF) as the inner packaging and PVDC/PE composite film as the outer packaging.